Chinese Food
All Recipes
Puff
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Diving kimchi
It comes from Chen Yunbin's book wisdom of eating at home to supplement vitamins
Pickled cowpea
How can there be no kimchi in summer.
Pickled tofu with pepper
This dish is from snacks to big ones. It's the taste of childhood. It's also the taste of hometown. It's the taste of family. A bowl of congee with noodles and pickled tofu. It's delicious
Sauerkraut
It's very hot in summer. I have no appetite. Our Korean people invented kimchi. It's sour and delicious. Best in summer. It's still mom's smell.
Pickled chicken claw
My colleague went back to her hometown and brought her mother-in-law to specially prepare the chicken feet for her. After a round of crazy robbery, everyone was still in the mood. So I decided to go out and make another pot.
Puff
Baking road
The basic ingredients of the day -- the kimbu and the boiled version of the juice
Juice. It's the flavor source of Japanese cuisine. It's equivalent to our soup. The juice is generally extracted from kelp and bonito. According to the different cooking, the extraction methods of juice are divided into - kunbuji, yifanji and erpanji.
Bubble bath cake
Sponge cake is the cake embryo of bubble bath cake. Please see my previous recipe for details. This cake is especially suitable for children's shoes without mounting. Simple and cute
Puff
One night I studied the recipe of puff for a long time. Then I chose this one. The first time, it was also a great success^_^
Pancake Dang spring rolls healthy non fried
The man wanted to eat the spring roll last night
Pickles
I think it's good to eat Chongqing pickles. I've been moldy twice. Later, I gave a lecture to a boss who sells hot and sour noodles. I knew that pickles are so simple. They don't get moldy for long. After eating the pickles, the soup can be recy... ...
